Bojangles’ Inc. announced that Jayson Romeo has been named vice president of information technology and strategic planning for Bojangles’ Restaurants Inc. In his new role, Romeo is responsible for spearheading corporate strategic initiatives designed to drive IT and organizational efficiencies,...

Starting July 14, Pie Five Pizza Co. will introduce its own triple threat to the world, and it's monstrous. The Monster Brownie is layer upon satisfyingly sweet layer of yummy goodness with Oreo cookies warmly sandwiched between chocolate brownie and chocolate chip cookie layers—all topped with...

PizzaRev—The Buffalo Wild Wings-backed build-your-own pizza shop—will feature the BBQ Pulled Pork Pizza throughout July and August at its 27 open locations across California, Texas, Utah, South Dakota, and Minnesota.

For decades Charleys Philly Steaks has been serving up its famous lemonade, and this summer, young entrepreneurs will have the opportunity to learn how to host their own lemonade stand from the lemonade experts: Charleys Philly Steaks.

Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants. It sometimes feels like we’re just along for the ride, jolted by the twists and turns in the road of innovation.

Houston-based Salata, the fast-growing salad and salad wrap restaurant company, will introduce a new prototype with the opening of its Pearland, Texas, location in mid-July. The design, featuring all-natural building materials, sets the direction for all future restaurant openings and reflects...

Starting this month, Nestlé Toll House Café by Chip is rolling out new cutting-edge beverage dispensers at participating U.S. cafés that serve up gourmet offerings such as Espresso, Cappuccino, Café Latte, Regular Coffee, Premium Hot Chocolate, Mocha, and Skimmed Milk.

As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e

Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu